It's all a matter of taste...and while we can offer you some suggestions with our search, there are guidelines, but no absolutes when it comes to a marriage between wine and food. Basically, anything goes.
There are three components that come into play for a successful pairing: body, taste & flavor.
If you are planning to serve a light seafood dish, a light-bodied, very fruity and crisp wine like a white Sauvignon Blanc works. If the menu calls for a medium-bodied tenderloin roast, try a pinot noir. And if your guests are dining on a big grilled steak, a heavy-bodied wine, perhaps a cabernet sauvignon would work well.